100% Chef Catering katalog by Premium Gastro

CTLGO 2 0 1 1

100

catering

Everything you need to offer a brilliant mise en place. Wood, bamboo, glass, methacrylate… ¡Whenever you want, turn your service into a party!

See our CTLGO 2011 100%Inox

c a t e r i ng

1 . O VA L C A N

19. SLATE BOARD FOR PRESENTATIONS

2 . S I LV E R S P O O N

20. CRYSTAL IN

3. PAELLA PARTY

a. Acrylic displays for skewers.

4. EAT & DRINK

b. Glass conatiners: mini-teapot, double layer mini-bowl, caviar presentation set, airtight mini-jars.

a. Pipettes 5. POR UN TUBO a. Aluminium tubes /Recipes for tubes b. Cooper and silver aluminium tubes c. Chapatubos: Sealing pliers 6. LIPSTICK + RECIPES 7. MINI-SPARY 8. FUN-TASTIC CONCEPTS a. Dry Spoon b. Pyrex test tubes 9. CHAMPAGNE PLATE 10. TAPA-COCKTAIL GLASS “CABALLERO” 11. RACKS FOR TUBES

12. YOGUR WAY (NOT JUST A YOGURT) 13. MINI-PRINT (CUSTOMIZABLE MINI MARKER) 14. TAKE AWAY 15. PEARL 16. “IMITATION” TIN CAVIAR CAN

GRAPHIC DESIGN by Urdin Studio yurdinguio@gmail.com

17. CUSTOMIZABLES GOLD TIN CAVIAR CAN 18. WOOD & BAMBOO

It is strictly forbidden without copyright holders’ written authorization, under penalties provided by law, total o partial reproduction of this work by any means, including photocopying and computer processing.

snack cotton mini-pro 600

a. Skewers b. Pics c. Bamboo containers: cones, boats, mini-trays, mini-cups, mini-steamer, etc.

c. Soda mini-bottle d. Mini-Cover

O VA L C A N

bl e za s i m o sto log aphy u h C it gr w e ri s by

S I LV E R S P O O N ( r e u s a b l e p l a s t i c )

PA E L L A PA R T Y

100/0042

100/0002

100 units box Dimensions: 130 mm.

100 units box. Dimensions: 180 mm. x 20 mm.

235 units box.

Adaptable to the pyramid presentation. Ref. P/68016.

Valencian throw-away paellas. They are manufactured in iron-looking, black plastic.

100/1002

This elegant and disposable spoonful of presentation has an ideal capacity for tastings and snacks that require an upscale presentation. Its metallic appearance adds a touch of class to combine perfectly with any food whatever the color of the tray or display surface. Made of scratch resistant plastic. It may be used multiple times.â&#x20AC;¨

100/ 0001 756 units box.

100/1001

100 units box. Dimensions: 105 mm. x 64 mm. x 30 mm. Capacity: 120 ml.

be h an wi t c ey zed ds. Th omi or a st s cu o g o l

Perfect for serving hot meals right away, since they are microwave resistant.

Empty cans with a separate cover. Perfect for presenting fresh food portions as if they were tinned food. They are manufactured with high-quality aluminium and the covers are vinegar and acid-resistant.

catering

PIPETTES

EAT DRINK

CONIC PIPETTES AND MINI-PIPETTES

100/ 0013

10 0/ 0 014

500 units box Capacity: 4,5 ml. Long: 155 mm.

500 units box | Capacity: 5 ml | Long: 155 mm.

Plastic pipettes, DCL material, very resistant to the acids and all kind of liquids.

100/ 0015

Indispensable to serve appetizers & snacks, cocktails, desserts, vinaigrettes, sauces, juices, etc. They can be frozen in liquid nitrogen.

500 units box. Capacity: 1,2 ml. Long: 65 mm.

Conic plastic pipettes , DCL material, very resistant to the acids and all kind of liquids. Indispensable to serve appetizers & snacks, cocktails, desserts, vinaigrettes, sauces, juices, etc. They can be frozen in liquid nitrogen.

catering

POR UN

TUBO

Our aluminium tubes are prepared for food use. They are totally indispensable ans suitable for the gastronomy use. They allow to be filled when product is hot and afterwards, it’ll curdle.

TRICK ¿How to fill tubes?

ALUMINIUM TUBES 90/ 0001 7 ml. aluminium tubes with cannula.

Use a fast-food sauces dispenser.

90/0005

1. Adjust the path of the pump according to the tube size (7ml., 15 ml. or 30 ml.)

90/0002

2. Fill the tank with the cream, or liquid to be use (cold or hot). Take a tube, place it in the output of the dispenser and push to the top. 3. Leave your tube in a stand (rack) and retry with the other tubes.

T US

B IZA

15 ml. aluminium tubes. 100 units box.

30 ml. aluminium tubes. 100 units box. Mini throw-away aluminium tubes with dispenser. Perfect to be filled with aromatized honeys, creams, thick juices, creative mayonaises, etc. Easy and fast filling, you can serve monodoses wherever you need, at caterings or snacks. With food use registration. Various sizes, colors, shapes, caps… We may also use, apart from the pump (mentioned at page 6) as a stand, a rack of test tubes. And with the help of a sauce dispenser, a bottle or using the siphon, the gnoquis narrow tube connecting to the AIR-KIT. Ask us about the possibility of printing your logo on them. Surprising and original!

catering

S I LV E R A N D C O O P E R ALUMINIUM TUBES 9 0 / 0 014 (Silver) 7 ml. aluminium tubes with cannula 100 units box.

9 0/ 0 015 (Cooper) 7 ml. aluminium tubes with cannula 100 units box.

9 0 / 0 016 (Silver) 15 ml. aluminium tubes 100 units box.

9 0 / 0 017 (Cooper) 15 ml. aluminium tubes 100 units box.

9 0 / 0 018 (Silver) 30 ml. aluminium tubes 100 units box.

9 0/ 0 019 (Cooper) 30 ml. aluminium tubes 100 units box.

POR UN

TUBO

C H A PA T U B O S 9 0 / 0 011 Sealing pliers for tubes and aluminium containers. Perfect sealing for all tube diameters and sizes. Its die profile allows a uniform finish. Easy and fast folding even with liquids.

ÂĄItâ&#x20AC;&#x2122;s time to seal the tubes! The best way to get a professional sealing by the new brand aluminium sealer pliers Chapatubos. It allows, in two movements, methodical, accurate and professional folding tubes, thanks to its special cutting and round tip. Morover, you can seal tubes with liquid, as its first fold can be worked vertically. Thus, nothing inside can escape and next, you can proceed to make a regularly folded.

catering

POR UN

TUBO

RECIPES

AP P L E C O M P OT E B AS E D - S I D E R F O R T U B E S 3 Golden apples • 1 dl.natural cider • 1/ 2 cinnamon stick • 1/ 2 vanilla stick • 1 sugar tablespoon • 50 g fresh butter. Take out the apple cores and Spread the butter and the sugar in the hearts. Place the three pieces in a tall ovenproof dish in which they fit snugly.

S O Y S AU C E C O M P O T E WITH ORANGE OIL FOR TUBES

Wet with cider and bake in an oven with the vanilla and cinnamon at 180º until well cooked. Let them cool down and blend the apples with their skin in a blender until reaching a light but consistent compote.

150 ml. mineral water • 50 ml. fine-quality soy sauce • 100 ml. sunflower Squeeze inside the ointment tubes with a pastry bag and a thin mouthpiece.

oil • 50 g orange zest scalded in 3 different waters • 1,2 g agar-agar. Place orange zest and the seed oil inside a vaccum-sealed bag. Soak in a hot water bath for a minimum of one and a half hours and let soak in cold for a minimum of 12 hours.

Close with the Chapatubos (tube-lids). Keep refrigerated until serving.

Mix the water with soy sauce and agar agar. Bring to a boil and let it boil very smoothly for 45 seconds. Pour the juice in a blender and leave it until it sits in the freezer a minimum of 2 hours. Season the orange gelly with 30 – 50 ml orange oil and texturize with the Blender until obtaining a light compote. Pour inside the ointment tubes with a pastry bag with a thin mouthpiece. We close with the Chapatubos (tube-lids) refrigerated until serving.

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S R U O V RS A L LO F 2 CO 2

LIPSTICK Surprise at the table with this new way to taste!

LIPSTICK

L I P S T I C K K IT 1 0 0 0 / M ou ld i ng K i t

100/0008

100/ 0018

100 units box.

Over 1000 molds, two plates for forming, display and forming bar.

Inside bar mesures: Ø: 12,7 mm., Long: 40 mm.

Make your own molds to fill your Lipsticks. Gelatines, frozen strawberry puree, lemon sorbet, dark chocolate bar, dehydrated white egg, flavored cocoa butter, fluorescent mint jelly, etc.

Outside bar mesures: Ø: 18,5 mm., Long: 73 mm.

Retractable bar holders with sheath and a fully transparent mechanism. Customizable with adhesives or printing (depending on quantity). Fill your lipstick with a frozen base, cold or hot, creamy or crunchy gelatin, frozen strawberry puree, lemon sorbet, dark chocolate bar, dehydrated egg white, flavored cocoa butter, fluorescent mint jelly...

1. Cut regularly acetate strips about 5 cm. 2. Put the strips around the forming bar’s narrow part. Tighten it with your fingers and hold it with a little piece of adhesive tape.

LIPSTICK KIT

step by step

3. Pull the cylinder out of the bar and fit it inside one of the formed molds. Once finish the molding, fill the cylinders. 4. When the filling is curdled, cut the adhesive tape and fit the bar into a lipstick. 5. Make a 45 º cut to the top of the bar to obtain a real lipstick tip.

catering

LIPSTICK

F O I E G R AS L I P S T I C K W I T H M A N G O. Angle Restaurant (Jordi Cruz)

RECIPES

200 g fresh foie gras • 2,4 g salt • 2 g white pepper • 15 ml. Pedro Ximénez • mango sticks 3mm width by 2’5 cm long.

R O S E S A N D S T R AW B E R R Y L I P S T I C K [fruit-based icecream]. Angle Restaurant (Jordi Cruz)

Mix all ingredients except the mango sticks. Heat up the foie gras mix on a nonstick pan, working continuously until it reaches 65º.

100 g. ripe strawberries • 50 g ripe raspberries • 100 g quality frozen concentrated strawberry pulp such as Garnier • 20 g powdered glucose •

Reduce the temperature by placing it in a freezer or a cooler until the temperature drops to 30º-40º. Mix the foie-gras with a Blender and then pass it through a fine strainer. Place in a pastry bag with a thin mouthpiece and let it sit to allow the foie-gras to get more full-bodied.

rose essencial oil. Use a Blender to blend the fruit, add the glucose and the concentrated strawberry pulp and strain the mix with a fine strainer.

To fill in the PVC tubes, fill them up to 80% foie-gras, in the centre place the mango sticks that can be vaccum marinated with a lightly spiced syrup.

To give the strawberry base an aroma and a slight taste of rose, add a few drops of the rose essence. Shape the PVC tubes to fill in the Lipstick and freeze until use.

B AS I C R E C I P E F O R J E L L I E D L I P S T I C K S (cold ge l a t in) L U K E WA R M L I C H E E L I P S T I C K W I T H PAS S I O N AT E C O C K L E A L A P E P P E R Angle Restaurant (Jordi Cruz)

LIPSTICK

1 dl. infusion, fruits, juices, stocks, etc. water • 1 1/4 2g neutral gellatine leaves.

1 can of lychees • 1 g agar-agar • black pepper • high quality canned coc-

THE REAL TASTE OF A KISS…

Hidrate the neutral gelatin with very cold water. Heat up 25% of the used liquid to 40º and add the gelatin. Mix the rest of the liquid and fill in the PVC tubes for the Lipsticks with the help of a large mouthed syringe. Leave it until it sets in the freezer for a minimum of two hours.

kle or fresh, flash-boiled in sea water • olive oil • Passion fruit seeds. Blend the entire contents of the can of lychee until smooth, strain and add 50ml to the Agar agar. Bring to boil and mix 100ml more of the juice. Add a tiny pinch of black pepper. Form the PVC tubes and fill them, let them sit for a couple of hours so that they gel. Just before serving, place lipstick on a 50º stove. As a side dish, we’ll serve the cockle sprinkled with oil, passion fruit seeds and a circle of fresh black pepper.

Remove from the forms, and fill in the lipstick bars. Cut the tip to simulate a woman’s lipstick.

http://www.restaurantangle.com catering

catering

M I N I - S P R AY 65402 Glass mini-spray able to refill.

Present your dishes with a personal touch or dressing. Ultimate perfume for your dishes or cocktails!

W E N catering

Dry-spoon is a hollow spoon made of Pyrex. It can contain a liquid inside and a solid on the upper external part, or a combination of other textures.

W E N

DRYSPOON 120/16 6 units box Medidas110 x 25 mm. Individual mini-spoon with double store for service.

Ideal for crunchy food service or dry texture food which must be accompained with liquid, so it will avoid a direct contact with food.

Some examples: marriage: cheese / wine Reconstitution: freeze-dried/ lyophilized product juice Contrast: acid / sweet Reaction: chocolate-pop rocks / liquor Complement: Cockle / salsa Cocktail: salt and lime / tequila

It also allows finishes, for example, sweetening the tip with some colored sugar.

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C H A M PAG N E P L AT E

TA PA - C O C K TA I L G L AS S â&#x20AC;&#x153; C A B A L L E R O â&#x20AC;?

100/0049

100/0050

6 units box.

A half bottle of champagne with a polished base that provides good stability.

A base of wine glass of Pyrex glass, thermal shock resistant and works with nitrogen. Very resistant to shocks during handling.

Ideal for presenting dishes and desserts with champagne as an ingredient.

It gives a very elegant any petit four, appetizer, snack and of course, textured cocktails. The product remains high on the table, giving the presentation value. Ideal for serving on trays. Designed by: Javier Caballero from LiquidXperience

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TAZA + TUBO = TAZATUBO [ CUP + TUBE ]

TA Z AT U B O

PYREX TEST TUBES

TEST TUBES WITH SCREW

100/ 0018

100/0009

100/ 0010

24 units box | Ø: 18 mm. | Long: 200 mm.

100 units box (we serve it without cork) | Ø: 16 mm. Long: 155 mm.

100 units box (we serve it without cork). Ø: 16 mm. Long: 150 mm.

Test tubes with handle, made of Pyrex glass (an extremely hard glass), with a high resistance to sudden temperature changes. An original touch to conceal the “laboratory” connotations of our presentations! Ideal for small drinking cocktails or nitro-service tea or hot soups, avoiding burning your fingers. Appropriate when necessary to heat the tubes, even subjecting them to direct flame or else, when they need to be suddenly cooled (even soaking in N2), without risk of breakage. Its rounded edge finish gives the tube a high resistance to breakage, providing added security for the diner.

Test tubes with flange, made from borosilicate (an extremely hard glass), with a high resistance to temperature changes.

Test tubes with screw, polished and with rounded bottom, made of borosilicate glass (an extremely hard glass), with high resistance to sudden temperature changes.

Ideal for small drinking cocktails or for serving creative drinks or accompaniment soups. Appropriate when it is necessary to heat the tubes, even subjecting them to direct flame or else, when they need to be suddenly cooled (even soaking in N2), without risk of breakage.

Caps made of black polypropylene with internal silicone gasket and resistant to boiling or autoclaving. Ideal for small drinking cocktails or for serving freeze-dried, dehydrated or effervescent (fizzy), pop rocks, etc.

B R U S H [ 1 unit] 10 0 / 0 017

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R AC K F O R 2 5 T U B E S

R AC K F O R 5 0 T U B E S

P L E X I G L AS M I N I - R AC K S

1 0 0 / 0 011

100/ 0012

Mesures: 120 x 120 x 60 high

Mesures: 220 x 120 x 70 high

Classic laboratory racks in a gastronomic version. Plexiglas display for 2, 4 or 12 test tubes of 16 or 18 mm. in diameter Available colors: transparent, glossy black and matte white.

Aluminum rack for 25 test tubes of 16 mm. in diameter.

Aluminum rack for 50 test tubes of 16 mm. in diameter.

Ideal support and help for filling the aluminum tubes or for serving test tubes used in cocktails and appetizers.

IZE S! M K O ST RAC ing, U C R ish ing U n v YO ze, fi ngra xt. i e te S s o ven g lo r e o

Ideal as a support to serve cocktails in test tubes and snacks.

1 0 0 / 0 0 1 9 for 12 tubes, transparent , 120 x 120 x 60 high

1 0 0 / 0 0 2 0 for 12 tubes, matt white , 120 x 120 x 60 high

1 0 0 / 0 0 2 1 for 12 tubes, bright black , 120 x 120 x 60 high

1 0 0 / 0 0 2 2 for 2 tubes, transparent , 80 x 40 x 60 high. 1 0 0 / 0 0 2 3 for 2 tubes, matt white , 80 x 40 x 60 high.

1 0 0 / 0 0 2 4 for 2 tubes, CORKS 100/0054 200 units box.

Corks for Ă&#x2DC; 16 mm. tubes

briht black , 80 x 40 x 60 high.

1 0 0 / 0 0 2 5 for 4 tubes, transparent, 110 x 40 x 70 high. 1 0 0 / 0 0 2 6 for 4 tubes, matt white, 110 x 40 x 70 high.

1 0 0 / 0 0 2 7 for 4 tubes, bright black, 110 x 40 x 70 high.

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â&#x20AC;&#x153; O L D S T Y L E â&#x20AC;? Y O G U R T C O N TA I N E R

TERMO-SEALABLE LIDS

100/0006

10 0 / 0 0 51

100/0007

192 units box Capacity: 140 ml.

100 units box Capacity: 140 ml.

750 units box Thermo-sealable lids for only one use.

Very resistant glass yogurt pot, fully reusable and customizable. Resists baking.

Close your yogurt pots with a touch of heat in just a second and serve handmade creations.

A new and original way to present your tasting menus or catering: mousses, foams, royal, creams, puddings, creative yogurts, small salads with yogurt dressing, etc.

NOT JUST A YOGURT

YOGUR

WAY

catering

XXL â&#x20AC;&#x153;OLD STYLEâ&#x20AC;? Y O G U R T C O N TA I N E R 100/0052 36 units box / Capacity: 400 ml. Very resistant glass yogurt pot, fully reusable and customizable. Resists baking.

XXL TERMO-SEALABLE LIDS 100/0053 750 units box Thermo-sealable lids for only one use. Close your yogurt pots with a touch of heat in just a second and serve handmade creations.

catering

NOT JUST A YOGURT

YOGUR

WAY

YO G U R T W IT H B R E AD W I T H T O M AT O A N D H A M Can Bosch recipe.

RECIPES

http://www.canbosch.com

For the tomato: 6 tomatoes on the vine • Extra Virgin Oil • Salt • 4g Starch Thickener • 5 gelatin sheets.

Blend tomatoes and remove the froth.

CORN YOGURT W I T H PA R M E S A N C R E A M S AU C E

Emulsify the blended tomatoes with the oil, Salt, Starch Thickener in Blender until homogeneous/smooth. Heat a part of the tomatoe, about 100g aprox., mix in the gelatin sheets and pour with the rest of the mix and blend. With a dispenser fill in the yogourt containers and leave the sauce until it its. Keep refrigerated.

For the parmesan cream 1/2 liter of cream • 200 g grated Parmesan cheese • Truffle oil • 3 gelatin sheets (6 g).

Cook down the cream until the volume is halved, add parmesan and mix. Add the gelatin and then strain. Leave it until it sets in the yogourt containers.

For the olive oil espuma (foam): 1 litre of Chicken stock • 300g of olive oil • 3 gellatine sheets • Salt.

For the corn whipped foam: 1 onion • 3 medium size cans of sweet corn • 1/2 liter of cream • Salt •

Let the stock reduce down to 300 g aprox. Mix in the gelatin and strain. In the Blender emulsify with the oil until the texture thickens a bit. Strain and fill in the food whipper with 1 litre, load with 2 charges of NO2. Reserve/set aside

100 g of White wine.

Sautee the onion. Deglaze with wine. Separate the liquid from the cans of corn and mix with the onion. Sautee a little Longer, add the cream. Let it reduce. Blend and strain. Add Salt to taste. Fill in and Load the Food Whipper with 1 Litre with 2 charges of NO2.

Others: 300g of Jabugo Iberian Mountain Ham • Sliced Bread • Sprouts

Cut ham in small cubes and let them dry in oven at 80 ºC, until crunchy. Cut bread in smal cubes, soak with olive oil, finish drying in oven.

Finishing:

Sprinkle with crushed corn nuts and Chopped scallion.

catering

We make our own yogurt, since industrial products often contain starch, gelatines or other stabilizers. We can use raw, sterilized, pasteurized, or UHT milk, either of cow, goat or sheep, including some vegetal milks (soy, almond, coconut). There are yogurt ferments sold at herbal or chemistâ&#x20AC;&#x2122;s shops, or at businesses related to the world of cheese. We could also use an unflavored plain yogurt.

Mix the ingredients and fill the glasses. Place in the Excalibur for 6 hours at 40 ÂşC / 104 ÂşC. Do not use fresh fruits, since the acid kills the yeast. Instead, use jams, jellies or juice concentrates.

MINI PRI NT CUSTOMIZABLE MINI MARKER 100/0040 Each box contains 2-3 units of the same letter,include numbers and signes with multiple possibilities for customization. Ideal for marking the aluminium yogurt lids, biscuits, dried, crunchycookies , sugars.

catering

TAKE A AY M AC B I T 100/0033 CaracterĂsticas: base: 6 x 7 cm center: 9 x 8 cm high: 5 cm 100 units box Mini laminated cardboard boxes, ideal for catering. Mini burgers bars, sandwiches, bagels, desserts like macaron ...

TAKE A AY

NOODLE-BOX 100/0034 Closed box: base: 3 x 3 cm top: 5 x 5 cm high: 5 cm 100 units box

Laminated cardboard Chinese boxes for the service of small portions of salads, oriental noodles, fried food, ¡¡… TO EAT WITH CHOPSTICKS!!

PEARL

PE AR L D O U B L E S H OVEL 100/0036 Long: 65 mm. 50 units box

Elegant mother-of-pearl accessories for the snack service. Inexpensive and fully reusable.

PEARL SPOON 100/0035 Long: 75 mm. 50 units box

PEARL ROUND DISH 100/0037 Ø: 50 mm. 100 units box

P E A R L S Q U A R E P L AT E 100/0038 Dimensions: 50 x 50 mm. 100 units box

WOOD SUPPO RT ( 3 0 uds .) 100/0039 Ø: 40 mm. High: 30 mm.

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C AV I A R “ I M I TAT I O N ” T I N C A N

C US TO M I Z AB L E G O L D T I N CAN

10 0/ 0 047

100/0048

Packaged in 12 units bags. Closed can hight: 20 mm. Ø: 65 mm. Capacity: 50 ml.

Original caviar tin can.

Original customizable GOLD tin cans. Perfect to serve pate fruit, pop rocks, etc.

catering

NOSHI (KNOT) SKEWER

TEPPO (RIFLE) SKEWER

WOOD

BAMBOO

68540

68535

180 mm.

6 8 5 41

68536

150 mm.

68542

68537

115 mm.

105 mm.

68543

68538

70 mm.

90 mm.

68539

PEARL PIC / GREY PEARL PIC

50 mm.

6 8 5 6 5 85 mm.

catering

Y I N G - YA N G S K E W E R

DENGAKU (DOUBLE TIP) SKEWER 68550

68559

180 mm.

115 mm.

68555

6 8 5 7 5

90 mm.

6 8 5 51

68556

100 mm.

75 mm.

REMOLIN SKEWER

M AT S U B AG U S H I S K E W E R 68564

68563

90 mm.

125 mm.

WO O D E N F O R K

TWISTER SKEWER 68558

68557

125 mm.

105 mm.

TIE TONGS

N AT U R A L W O O D S K E W E R

Back

MINI-BAMBOO TONGS 68576

68578

0 mm.

100 mm.

BALL SKEWER 6 8 5 6 0

68562

90 mm.

T H I C K A N D L O N G R E D B A L L S K E W E R [ 100 u. ]

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Front part

T H I C K A N D L O N G B L AC K B A L L S K E W E R [ 100 u.]

6 8 5 7 1

68570

150 mm.

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B A M B O O M I N I - T R AY S

BAMBOO CONES 68500

68505

H : 185 mm.

H : 30 mm.

A : 95 mm.

A : 80 mm.

L : 140 mm.

L : 80 mm.

68501

68506

H : 130 mm.

H : 25 mm.

A : 65 mm.

A : 60 mm.

L : 90 mm.

L : 60 mm.

68502

68507

H : 85 mm.

H : 15 mm.

A : 45 mm.

A : 40 mm.

L : 60 mm.

L : 40 mm.

BAMBOO MINI-CUP B A M B O O M I N I - B OAT S

6 8 515

6 8 510

Ø : 60 mm.

H : 20 mm.

H : 65 mm.

A : 80 mm.

6 8 516

L : 170 mm.

Ø : 45 mm.

6 8 511

H : 45 mm.

H : 15 mm. A : 50 mm. L : 100 mm.

catering

BAMBOO MINI-STEAMER

BAMBOO MINI-BOWL

S L AT E B OA R D S

6 8 5 2 0

6 8 5 8 2

Ø : 60 mm.

Ø : 75 mm.

6 5 2 0 0

H : 65 mm.

H : 35 mm.

300 X 300 mm.

6 5 2 0 1 300 X 150 mm.

6 5 2 0 2 BAMBOO MINI-SPOON

400 X 250 mm.

6 8 5 8 3 40 X 135 mm.

B A M B O O M I N I - S AU C E R 6 8 5 8 0 Ø : 90 mm. H : 9 mm.

BAMBOO MINI-DISH 6 8 5 8 1 Ø : 80 mm. H : 20 mm.

catering

AC R Y L I C D I S P L AY FOR 4 SMALL PIPETTES

AC R Y L I C D I S P L AY FOR 4 SKEWERS 68003

68005

H : 80 mm.

A : 80 mm.

L : 30 mm.

IN AC R Y L I C D I S P L AY FOR 4 BIG PIPETTES

AC R Y L I C D I S P L AY FOR 2 CONES 68004

68006

H : 85 mm.

H : 80 mm.

A : 50 mm.

A : 80 mm.

L : 30 mm.

catering

D O U B L E L AY E R M I N I - B O W L / M I N I - B O W L

M I N I - T E AP OT 65300

75 mm.

65302

65301

Ø :65 X 65 mm.

Ø :60 X 35 mm.

75 cc.

40 cc.

80 mm.

130 mm.

C AV I A R P R E S E N TAT I O N S E T 65303 Ø :65 X 68 mm.

+ catering

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M I N I - JA R S

S O DA M I N I - B O T T L E

65305

65304

Ø :45

Ø :43

high: 60 mm. capacity: 40 ml.

high: 85 mm. capacity: 70 ml..

catering

65309 Hight: 100 mm. Capacity: 90 ml.

M I N I - C OV E R 65306

W E N

Ø :70 mm.

Mini-dish with glass bell.

catering

www.100x100chef.com mĂ˛v. +34 655 469 367

tel./fax +34 934 296 340